Grind the mixture through a small die into a bowl set in ice. Note: keep cold,Pork,chicken very suseptible to spoilage

3

add the tequila & vinegar to meat mixture and mix w/paddle attachment untill all liquids are incorperated and mixture had developed a uniform sticky texture, about 1 min. on medium speed.

4

Saute a mall portion of the sausage, taste & adjust seasonings if neccessary

5

Either stuff into hog casings or wrap in plastic wrap the amount you may wish. I like 1/2lb. amounts if in bulk. If you want to link, approx. 6 inches.
Saute until an internal temp of 150 degr F. is achieved, if loose, saute until cooked through